Pan-Seared Chicken With Tarragon Butter Sauce

1/4 cup finely chopped shallot (1 large)
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes
1/3 cup dry white wine
2 lb thin-sliced skinless boneless chicken breasts (also called
cutlets)
3/4 teaspoon salt
3/8 teaspoon black pepper
3 tablespoons olive oil
1/4 cup chopped fresh tarragon
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons fresh lemon juice

Cook shallot in 1 tablespoon butter in a small heavy saucepan over
moderate heat, stirring occasionally, until softened, about 2 minutes. Add
wine and boil until most of liquid is evaporated, about 3 minutes. Set
aside. Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and
1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately
high heat until hot but not smoking, then saute chicken in 3 or 4 batches,
turning over once, until golden and just cooked through, about 2 minutes
per batch. Transfer as cooked to a platter and keep warm, loosely covered
with foil.

Return shallot mixture to moderately low heat and add remaining 3
tablespoons butter, 1 cube at a time, whisking until incorporated. Remove
from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4
teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.

Makes 4 to 6 servings.



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